St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-09-11

punctured lines in bowl, as many as
desired. Pour Immediately into the
bowl a quart of best port wine, boiling
hot: add sugar ad libitum; let itall cool;
then cover the mixture with the whites
OF dozen eggs whipped into heap of
snowy foam. When cool, place it on ice
before serving.
A milk punch is not to be despised
when bottled for use after this fashion:
Pare two lemons, one orange and two
lines, and put them in four quarts of
milk and pound of white sugar candy.
When it boilS take out the fruit and re-
move the milk from the fire. Beat up
four eggs with pint of milk and stir it
in with the cooling milk. Add quart
of old Jamaica rum, or wine, either
claret or the mild wines made nova
days by the women at home, not intoxi-
eating, but beneficial and medicinal. If
needed in hot state, portion of it can
be easily heated without injury in
saucepan.
Why not try KOumiss, that stimulat-
ing, notwithstanding Asiatic beverage,
so easily made? Into quart champagne
bottle put two ounces of fresh yeast and
half an ounce of powdered sugar, and
fill with fresh, unskimmed milk, cork
tightly and tie. Let it stand in a warm
place until the liquid begins to thicken,
then lay on the side in a cellar or other
cool place for about week, when there
will be in perfection a bottle of fresh
kOumiSS.
There are several preparations of milk
lemonade; one of the simplest as well
as the most delicious is to dissolve six
ounces of loaf sugar in pint of boiling
water, and then add quarter pint of
lemon juice and the same quantity of
sherry; then add three-Quarters of a
pint of cold unskimmed milk, stir the
whole well together, and pass it through
a jelly bag till clear and cold; put it on
small avalanche of pounded ice.
Egg lemonade, well. known to the
soda fountain, is easily prepared at
home with proper attention to few
simple rules. A strong lemon squeeZer
is necessary in order to extract the oil
from the skin with the juice; rub sew
eral Jumps of loaf sugar on the rind, add
the lemon juice in the glass; an egg is
also added beaten up to foam: then
beat the mixture thoroughly with sill
Yer four-pronged fork if there is no egg
whip. Then add pounded ice in pyra-
mid shape on top. Nutmeg or other
spice may be grated into it if liked. but
these are. generally relegated to cold
weather beverages.
A delicate beverage not generally
known is orange milk. Roll four dozen
large. ripe, juicy oranges under the
hand; cut them in halves. remove the
seeds and squeeze the juice into large
stone jar; have in readiness four pounds
of the best dOuble-refined loaf sugar dis
solved i'll gallon of French brandy:
put it into the jar that contains the
orange juice; stir the miXture.well and
add the yellow rind of the oranges, pared
so thin from the white that it is trans
parent; cut it in bits; cover the jar. and
let it stand in a cold place for four days,
stirring it frequently. Boil alone a gal
Ion of new unskimmed milk; when boil
orange, sugar and brandy. Cover closely
and let it stand till cold; then strain it
into another vessel through a linen
jelly bag: bottle it Immediately and seal
the cOrkS; keep it in cold place. 1t
improves by keeping. To use it pour it
out in half tumblerS, and fill up with ice
water, Or serve it undiluted i'm small
cordial glasses after eating or after ice
cream.
In the way of comforts for invalids or
dyspepticS, imperial, cooling drink, is
strongly recommended. Place in a
stone jug two ounces of cream of tartar,
two lemons, peel and juice, four ounces
OF fine white sugar; pour over six
quarts of boiling water; allow it to get
cold and bottle for use; or, instead of
sugar. add three tablespoonful of rasp-
berry vinegar and six ounces of honey.
This is excellent aerated like soda
water. Essence of ratafia. or other.
may be added, with about half pint of
pure spirit at proof for those accustomed
to spirits.
Here is splendid recipe for claret-
cup: A bottle of clarat, glass of
cOgnac, glass of maraschino or white
curacao, two or three borage leaves,
peel of third of a lemon, half a dozen
slices of cucumber Sugar at discretion),
and bottle of sOda-water. Let it stand
well covered for half an hour Tin ice. if
possible). and then add second bottle
of SOda-water. 1t is then ready. If it
cannot conveniently be iced before be-
ing served. put lump into each glass,
or into the cup itself. For afternoon
consumption, when people are particu-
larly thirsty, the compound will bear a
third bottle of SOda-water, in which case
add second glass of cognac and more
sugar.
Here also is the recipe for the famous
Garrick Club gin punch, which was in
vented about fifty years ago by Stephen
Price, and OF which, on one very hot aft
ernoon in July, Theodore Hook drank
six jugs, proceeding subsequently to
keep dinner engagement: Pour half
a pint of gin on the thinly-cut peel of a
lemon, with little of the Juice: add a
glass Of maraschinO, sugar, a pint of iced
wafer, and two bottles of iced soda
water
Temperance drinks have advanced so
IN popular favor that the bibulOusly in
clined are turning their attention to
nome beverages more than ever. Lem
0nade and Orangeade are still 1.-The old
stand-byS," but the resources of modern
housekeeping are great. Lucent syrups
OF the grape, cherry, pineapple, straw
berry, tamarind, and in fact all the
home fruits, when properly prepared,
make refreshing and healthy beverages.
The fruit should be hand crushed, in
wooden squeezer-metal is apt to faint
the juice. The skins and pulps should
then be mixed with the juice and plenty
of sugar and covered with pounded ice.
BY the time the ice has melted the full
strength of the fruit will have been eX-
tracted. and then the mass should be
strained through piece of cheese cloth
and set in ain ice pail until wanted. Care
should be taken, however, never to mix
fruits. Strawberries and raSpberries
will not blend with currants-Old cook
books to the contrary notwithstanding.
The juice of pressed fruit with what in
wine countries is known as the must
from grapes, is the drink of all others
for this season. Nothing is more bene-
fetal than must. 1t revives the nerves
and stimulates the brain, while the pure
matchmaking. substances in its particles
renew the wasted tissues of the body.
~
sarah's New Residence at Paris.
Paris News.
Sarah's hotel is a little gem. The
negro at the door was unpacking one of